Prep time
30 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 4 MSC certified Cape hake fillets
- Sunflower oil for deep-frying
- Jalapeno Atchar
- Frozen pre-cut chips
- 1 Cup cake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp paprika
- 1 egg
- 300 ml cold beer
Method
- Sift flour and salt together, add the dry ingredients (baking powder, ground pepper, cumin, turmeric, garlic powder, paprika) together in a large bowl and mix.
- Add the egg, oil and beer and whisk until batter is smooth, thick, and lump free. Leave batter to stand for about 5 – 10 minutes.
- Wipe the fish with a kitchen paper towel, to ensure its dry, and season the fish with salt and pepper.
- Dust the fish with extra flour, dip into batter, and gently drop fish into hot oil. Deep fry until golden brown (2 min on each side).
- Remove fish from oil with a slotted spoon and drain on paper towel. Serve immediately with chips and jalapeno atchar.
